Porcini Mushroom Cream Soup
The cream soup with porcini mushrooms will amaze you for its goodness and creaminess: follow my recipe!
The cream of porcini mushrooms is a typical soup of the Italian tradition, in particular of the Apennine area, particularly suitable for winter, but so delicious that I recommend tasting all year round!
To better taste the soup, I recommend the period around September, when it is easier to find fresh porcini mushrooms. It is however possible to make it all year round using frozen or dry mushrooms that, if of quality, will not affect the quality of your soup. As tradition dictates, in addition to porcini mushrooms, the recipe involves the use of other smells that enrich the flavors and aromas of the dish: fresh spring onion, parsley, vegetable broth all mixed with potatoes and butter that give great creaminess to the recipe.
Ingredients for 4 people
550 gr. Porcini mushrooms270 gr. potatoes1 garlic clove1 fresh onion1 sprig parsley25 gr. butter650 ml vegetable broth50 ml fresh creamsalt to tastepepper to taste
Procedure
Clean the mushrooms by removing the earth at the base of the stems by rinsing them in running water or rubbing with a damp cloth. Cut the peeled mushrooms into slices, taking care to preserve the shape of the mushrooms and then peel the potatoes by cutting them into cubes and slice the spring onions very finely. Melt the butter in a saucepan over low heat and then add a clove of garlic cut in half and the onion. Sauté over low heat and add the potatoes previously cut into cubes. Cook the potatoes for about 10 minutes, adding a ladle of broth when you consider it most appropriate. Then add the mushrooms and sauté them in a pan for another 10 minutes together with the potatoes. At this point you can add all the broth and when the mushrooms and potatoes are well cooked, remove them from the heat and work them with a mixer until a homogeneous cream is obtained. Leave some mushrooms to beautify the dish.
TipFor the plating I recommend, if you want, embellish the dish with a little' finely chopped parsley and with whole mushrooms. Also to better appreciate the velvety serve it hot and... Enjoy your meal!
The cream soup with porcini mushrooms will amaze you for its goodness and creaminess: follow my recipe!
The cream of porcini mushrooms is a typical soup of the Italian tradition, in particular of the Apennine area, particularly suitable for winter, but so delicious that I recommend tasting all year round!
To better taste the soup, I recommend the period around September, when it is easier to find fresh porcini mushrooms. It is however possible to make it all year round using frozen or dry mushrooms that, if of quality, will not affect the quality of your soup. As tradition dictates, in addition to porcini mushrooms, the recipe involves the use of other smells that enrich the flavors and aromas of the dish: fresh spring onion, parsley, vegetable broth all mixed with potatoes and butter that give great creaminess to the recipe.
Ingredients for 4 people
550 gr. Porcini mushrooms
270 gr. potatoes
1 garlic clove
1 fresh onion
1 sprig parsley
25 gr. butter
650 ml vegetable broth
50 ml fresh cream
salt to taste
pepper to taste
Procedure
Clean the mushrooms by removing the earth at the base of the stems by rinsing them in running water or rubbing with a damp cloth. Cut the peeled mushrooms into slices, taking care to preserve the shape of the mushrooms and then peel the potatoes by cutting them into cubes and slice the spring onions very finely. Melt the butter in a saucepan over low heat and then add a clove of garlic cut in half and the onion. Sauté over low heat and add the potatoes previously cut into cubes. Cook the potatoes for about 10 minutes, adding a ladle of broth when you consider it most appropriate. Then add the mushrooms and sauté them in a pan for another 10 minutes together with the potatoes. At this point you can add all the broth and when the mushrooms and potatoes are well cooked, remove them from the heat and work them with a mixer until a homogeneous cream is obtained. Leave some mushrooms to beautify the dish.
Tip
For the plating I recommend, if you want, embellish the dish with a little' finely chopped parsley and with whole mushrooms. Also to better appreciate the velvety serve it hot and... Enjoy your meal!
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